Peppercorn Sauce Recipe
Undoubtedly one of my favorite aspects of this diet is because I get to enjoy meat a great deal! Nevertheless, most steak needs a gravy to accompany it and after a couple of weeks of simply having mustard with my sirloin I found myself bored to death and determined I wanted to locate a reduced carb sauce and that is when I came upon the following wonderful peppercorn sauce.
Before I started the following diet I used to always have an instant peppercorn sauce packet with my sirloin which usually needed only adding whole milk to a little bit of powder and consequently boiling it. However, that was actually significant in carbohydrates at 35g per packet. So this was out of the question till I happened across this particular recipe for peppercorn sauce which specifically is low carbohydrate.
Depending on ingredients utilized this particular recipe ought to be about 5g carbs without onion and more if you are planning to utilize an onion.
Ingredients
1. 100ml Meat Stock (roughly 3 and 1/3 oz)
2. Knobs of butter
3. An Onion
4. Freshly Milled Black Peppercorns to taste. For me personally I very loosely mill fresh new black peppercorns by using a pepper mill or maybe employ a mortar and pistel and crush them. I produce enough that will coat the steaks before I prepare them and enough for this recipe.
5. 30ml double cream (nearly 1 ounce)
Generally I utilize Oxo cubes to generate my beef stock in which a single cube has got 3 grams of carbohydrates in it. In case you possess any Knorr cubes lying about then simply use them because they usually are less and produce a better color of peppercorn sauce.
I of course utilize margarine not butter and it tastes pretty much the same with a lower number of calories. I find that black peppercorns are good to use however I also include a smidge of red pepper cayenne just for that added kick! Paprika performs good too however a little too much and it can certainly change the gravy orange.
Place butter in sauce pan and heat over low to medium heat. Chop onions and heat in butter till soft.
Combine 100ml (close to 3 to four oz .) of hot beef stock to pan and simmer until decreased by a third. Add crushed black peppercorns to saucepan and blend.
Pour in double cream and stir. Continue to cook until warmed through. Do not boil cream.
Serve over grilled steak and relish!
And concerning cooking that sirloin. Be sure to sprinkle the two sides of the sirloin with your extra crushed black peppercorns you produced above. My personal favorite cooking method is the grill, nevertheless you can easily do just as well indoors on a frying pan.
There is nothing quite like the taste of a steak grilled with recently ground or crushed black peppercorns. Keep in mind Christopher Columbus sailed the ocean blue in search of these spices primarily due to the fact this specific recipe was so popular in Europe in the 1400's yet so high priced. Enjoy a taste of history with this particular great peppercorn sauce.